Shrimp & corn rice bowls

Ingredients

• 454 g raw peeled deveined shrimp
• 1 cup dry rice
• 2 cups water
• 1½ cups frozen corn
• 1 bell pepper, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp kosher salt
• 1 lime, juiced
• 2 tbsp chopped cilantro

Let’s make it

1. Bring rice and water to a boil. Cover and cook over low heat for 15–18 minutes; rest for 5 minutes.
2. Heat 1 tbsp oil in a skillet. Cook bell pepper and corn for 6–8 minutes until hot and tender; transfer to a bowl.
3. Toss shrimp with remaining oil, paprika, and salt. Cook over medium-high heat for about 2 minutes per side, until pearly and opaque throughout.
4. Divide rice, vegetables, and shrimp among bowls. Add lime juice and cilantro.